The Nutrition and Health Student Resource provides students with opportunities to explore, research, communicate about and reflect on Canadian and global issues related to nutrition and health. It includes

Multiple opportunities for students to develop and apply research and inquiry skills by:
• investigating topics and exploring real-world examples of Canadians who work in the industry
• processing information (problem solving, decision making and analysis) through critical thinking articles and a cumulative research project
• communicating about and reflecting upon their knowledge and understanding

Engaging and accessible topics with real Canadian industry examples, statistics and profiles such as:
• how to ensure and enhance food and kitchen safety
• following and adapting recipes
• the essential role nutrition plays in overall health, including how nutrients function in the body
• how and why nutritional needs change
• eating patterns and trends
• issues related to achieving and maintaining food security
• factors that affect sustainable food production and supply in Canada and around the world

*The Trillium ListThe Trillium List contains the titles of those textbooks approved by the Minister of Education for use in Ontario schools. The textbooks named on the Trillium List have been subjected to a rigorous evaluation in accordance with the criteria specified in the policy document Guidelines for Approval of Textbooks.

Nutrition and Health was developed to fully meet the curriculum expectations of the Family Studies courses Nutrition and Health, Grade 12—College Preparation (HFA4C) and Nutrition and Health, Grade 12—University Preparation (HFA4U) of the 2013 Ontario Curriculum for Social Sciences and Humanities.
It addresses all curriculum strands for: